-=> Quoting Bill Swisher to All <=-

 BS> Connie and I drove this road at least 9 times, maybe more I never
 BS> counted.

I've driven it five times as far as Whitehorse and then made a
number of side trips, going into Alaska just twice. The neatest side
trip was to Atlin B.C. where there is still active gold mining going
on by individuals panning and small time dredging. There is a summer
art school there and Roslind wanted to meet the owner for a day. The
guy makes urban artists scrounge in the bush for materials and dyes
and learn how to make and use alternative pigments and tools. Most
of the students seemed to be Toronto or New York apartment dwellers
and had never been in the bush, cooked over a wood fire or slept
under canvas before. They paid dearly for what I did for free!

Usually I would drive from Yellowknife down the Mackenzie highway to
Mile 0 at Grimshaw, near Peace River and then scoot over to Dawson
Creek and Mile 0 of the Alcan in a V shaped journey but on the way
back take a shortcut from Fort Nelson to Yellowknife on a rough
little gravel road that goes through Fort Liard and Fort Simpson,
that Google maps didn't know about the first time I went.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chicken Chukka 
Categories: Chicken, Indian
  Servings: 4

      1    chicken, cut into small
           pieces
      2 TB ginger garlic paste
      2 ts black pepper powder
      2 ts kashmiri chili powder
           salt to taste
      3 TB oil
      2    green chilies, slit
      4    onions, finely sliced
      1 ts red chili powder
      2 ts coriander powder
      1 ts garam masala powder
      3    sprigs of curry leaves
      4    tomatoes, finely chopped

Marinate the chicken in ginger garlic paste, black pepper powder,
kashmiri chili powder and salt for an hour or so.

Heat oil in a pan and add the green chilies and onion. Fry till the
onion turns light brown in color.

Add the curry leaves, red chili powder, coriander powder, garam
masala powder and tomatoes. Close the lid of the pan and cook on low
flame till the tomato is cooked. Stir occasionally to prevent the
masala from getting burnt.

Once the tomato has been cooked, mix in the marinated chicken and
cook till all the water from the chicken has dried up. Roast the
chicken well stirring frequently. Switch off the flame when the
masala has been coated well with the chicken. Serve hot garnished
with coriander leaves.

Fareeha

From: Www.Faskitchen.Com
 
MMMMM-------------------------------------------------


Cheers

Jim


... Sex and pizza: Using bbq sauce? You better know what you're doing!

___ Blue Wave/QWK v2.20